Travel
Page 9
Tip: Use a Bamboo Steamer Basket as a Pie Carrier
We just saw this simple yet brilliant tip over at Martha Stewart: Transport your holiday pies from your oven to Grandma’s house inside a bamboo steamer basket.These round, tall bamboo boxes are the perfect shape and size to carry a pie — maybe even two or three pies, depending on the height of your pie and the size of the steamer basket.
Nov 24, 2009
The Strangest Food I Ever Ate: Shirako
I consider myself a pretty adventurous eater. I’m nowhere near the level of Anthony Bourdain and Andrew Zimmern, but I’m willing to experience strange new culinary delicacies more than most people I know. My parents always encouraged me to try new foods; when I was 3, I had my first taste of escargot, and when I was 6, I had my first linguini with baby squid in marinara sauce. I was not a fussy eater as a child; the only vegetable I didn’t like was sweet potatoes.
Aug 5, 2009
Word of Mouth: Porchetta
Porchetta, noun: A Southern Italian dish of roasted suckling pig stuffed with wild fennel and garlicFriends of ours who have traveled in Italy come back singing praises about this iconic Italian dish – making us grind our teeth in envy. This is one culinary adventure we’d love to have!Porchetta is traditionally made with a whole suckling pig that has been deboned, stuffed, and rolled back into shape. The head, legs, and trotters are also often left on.
Jul 31, 2009
Just Try It! How Do You Convince People To Try New Foods?
Whether you’re traveling in Asia or at a friend’s house for dinner, trying a new food is its own kind of culinary adventure! The thing is, though, sometimes stepping outside our comfort zone to try a strange dish or sample an unfamiliar ingredient can take a real leap of faith. How do you convince yourself or the people you’re with to try something new?For ourselves, we take the route of curious anthropologist.
Jul 30, 2009
Quick Tip: How to Build a Make-Shift Cooling Rack
Remember how we were gathering essential cookware for a month away from our kitchen? Well, we completely forgot about potentially needing a cooling rack and a thorough search of the cupboards in our temporary housing turned up nothing. But look at our make-shift solution!First, we found an extra oven rack in one of the cupboards, but it was too flat to really lift baked goods off the counter. Looking around for something to set it on, our eye fell on our cast-iron skillet. Perfect.
Jun 11, 2009
What’s the Deal with Lardo?
Have you ever heard of lardo? We’ve seen this product cropping up lately in food articles and classy recipes, so we thought we’d do a little research to find out more about it…Although it shares some similarities with salt pork and lardons (cubes of fatty bacon), it sounds like lardo is it’s own distinct entity.Lardo is made from the thick layer of fat on the back of a pig (that is to say, fatback!), which is cured with a mixture of salt, herbs, and spices.
Mar 4, 2009
Celebrate Winter Solstice With Yuzu In The Bath
By the time you read this, I will have landed in Tokyo and stuffed myself with beer and delicious food at the first izakaya I find. When I return in January, I’ll have a lot of food-related photos and tales to tell. In the meantime, as we near the winter solstice, I thought it fitting to talk about yuzu fruit.Yuzu is a golfball-sized citrus fruit that originated in East Asia. It’s very tart, with little pulp and lots of seeds.
Dec 19, 2008
Look! Wax-Dipped Pears in France
Here’s a small, colorful note from my time in France last week. At the market some of the pears had dabs of something bright and scarlet on top. What was it?It turns out that all of the stems were dipped in wax to seal them. My market tour guide, Rosa Jackson, told me later in the week that this was done to keep the pears from ripening too quickly.I’ve never seen this done in the States – have you? Does anyone know why keeping the stem sealed prevents ripening?
Nov 20, 2008
Where To Buy Spices In Paris: Goumanyat & Son Royaume
When visiting friends who like to cook and bring back edible souvenirs ask me where to shop for spices, I always send them to Goumanyat & Son Royaume, a treasure trove of high-quality spices on the rue Charles-Francois Dupuis near République…Run by Jean Thiercelin (who speaks English, by the way), Goumanyat has been in the fine food business for seven generations. This is where chefs like Alain Ducasse and Joël Robuchon shop for high-quality spices.
Sep 22, 2008
What’s the Difference? DOCG, DOC, and IGT Italian Wines
Pick up a bottle of Italian wine and you’re likely to see one of these designations somewhere on the label. What exactly to these letters stand for and what do they mean? Read on…In the second half of the 20th century, Italy decided to establish a series of laws to safeguard the quality and authenticity of their wine.These safeguards take the form of protected zones where growers and producers must adhere to strict regulations in order to be certified by these laws.
Aug 22, 2008
Paris Flea Market Kitchen Finds
For anyone with an interest in cooking, a trip to the Paris brocantes — roving antique fairs that set up shop around Paris in every season but summer — is a lesson in kitchen nostalgia. From vintage kitchen canisters and coffee mills to 19th-century locked crystal sugar boxes used to store the then-precious sweet stuff, there’s always something fascinating to discover.
May 12, 2008
Simple Pleasures: Radishes with Butter and Sea Salt
We’re packing for a flight tomorrow, and of course that packing includes a snack to make the hours in the air more palatable. Inspired by Saveur’s March theme of butter, we washed some radishes, spooned some artisanal butter into a disposable container, and bagged up a bit of sea salt.Tomorrow, just when the flight seems intolerable, we’ll take a bite of peppery radish, slather on some cooling butter and add a little extra crunch with the salt.
Mar 5, 2008
Scharffen Berger Chocolate Factory Tour
Chocolate in the making. We visited the Scharffen Berger chocolate factory in Berkeley, California, and took a few pictures. This is a highly recommended trip; the tour is free, and you get to sample cacao beans from around the world, then walk through the factory – past the beautiful red roaster and the assembly line.The factory is an old brick building in downtown Berkeley – it used to be a Heinz ketchup factory. You can smell the sweet chocolate from a block away.
Aug 24, 2007